64. Good Bruet with Meat Broth
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by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "64. Good Bruet with Meat Broth". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

64. Good Bruet with Meat Broth. If you wish to make the said bruet with a pullet or with cockerels, it will be better. Take the chickens and have them cooked in a very clean pot with good mutton or bacon; and taste the pot to see that it is well-salted; and then take the best broth from the pot, and strain it through a woolen cloth; and then put it in a clean pot and let it cool well; and cast on it all fine spices and ground saffron; and take two egg yolks for each dish and blend them with the cold broth and verjuice so that it does not curdle, and then strain them through a woolen cloth so that they are quite thin; and after straining them, cast them in the pot of broth, and cast in ginger, tasting the pot for saltiness and for sourness before putting it on the fire; and then set it to cook on the fire and stir it constantly with a stick until it is cooked; and if you wish to add milk for half of the broth–however it should be from almonds–the bruet will be better; and when the said bruet is totally cooked, cast the chicken in it, cut into pieces, as if to serve portions; and when they have boiled a little in the pot, take them out and put them on a plate; and before preparing dishes, cast a little shredded or chopped parsley in the pot, and then prepare dishes.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

66. Good Bruet with Meat Broth Which is Called "Sponge". You must take a clean pot and cast in it the best and fattiest broth of the pot which is well-salted, and strain this broth through a woolen cloth; and cast it in your pot, and leave it there to cool until it has lost its heat; and while it is cooling, cast into the pot cinnamon, and ginger, and saffron all ground up; and then take two egg yolks for each dish, and beat them with verjuice, and with just a little white vinegar, that the broth should be a little bit sour; and then cast it in the pot, and set it to cook stirring constantly until it boils; because if you do not stir it, it will immediately curdle and separate; and when it is well-cooked, remove it from the fire; and prepare dishes; and if you wish, then you can cast a little broth in each dish and it will look a little like yellow sponge; and because of this it is called "bruet of sponge". [Libre del Coch]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:64>. Accessed on May 29, 2020, 6:55 am.

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